Cooked and Cooled Potato Salad

Ingredients (4 serves)

• 800g small potatoes

• 2 tbsp tahini

• Juice of 1 lemon

• 1 tbsp extra virgin olive oil

• 1 small garlic clove, finely grated

• 1–2 tbsp warm water (to thin)

• 1 small red onion, finely diced

• 1–2 tbsp capers (optional)

• Handful fresh dill or parsley

• Salt + cracked pepper

Method

1. Boil potatoes in salted water until just tender.

2. Cool completely — ideally refrigerate overnight (minimum 6 hours).

3. Cube once cold.

4. Whisk tahini, lemon juice, olive oil, garlic, salt + pepper. Add warm water until creamy and pourable.

5. Fold through potatoes with onion, herbs + capers.

6. Chill again before serving for best texture (and resistant starch boost).

I know it's tempting to skip the wait but I promise the texture (and the gut benefits) are worth it! You're welcome ;-)